Step 1

Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.

Step 2

Add salt, turmeric and chili and blanch/cook the whole cauliflower.

Step 3

Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)

Step 4

In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes

Step 5

Add ginger, garlic chili and saute for another 2 minutes.Add the spices and mix.

Step 6

Add tomatoes, salt, sugar, fenugreek leaves, mix and cook covered until tender. Mash the larger pieces. 8-10 minutes.

Step 7

Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spice.

Step 8

Preheat the oven to 400 degrees F / 200ºc. Oil the baking dish if desired. Place the blanched cauliflower in a baking dish. Slowly drop the puree on top to cover the entire head of the cauliflower. Some sauce will fall on the side.

Step 9

Keep about a 1/3 of the sauce to serve on the side later.

Step 10

Bake in pre-heated 400 degrees F / 200ºc for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.

Step 11

Heat the remaining sauce to just about a boil so it thickens and serve on the side.Serve hot with flat breads(Naan/Roti), or salads or quinoa.Chop and fill up wraps or a hoagie roll(to make gobi meatball sub).